Gelatin soufflé is a dessert made from apples that does not need to be cooked for a long time. If you have a microwave oven, then it will take no more than half an hour to prepare this dish, then it will remain to wait until the gelatin solidifies: usually it takes 2-4 hours. Since there are two ingredients in the recipe that turn into jellies — pectin in apples and gelatin, our souffle can be ready in about two hours.
You can dip the forms with the finished souffle for a few seconds in hot water and turn them over on the plates - the contents will easily fall on the plate. Sprinkle with jam and sprinkle with shortbread crumbs!
- Cooking time: 2 hours
- Servings: 8
Ingredients for making apple souffle with gelatin:
- 5 sour-sweet apples;
- 100 g of sugar;
- 25 g of gelatin;
- 2 chicken eggs;
- 100 g of powdered sugar;
- 50g plum jam;
- 8 pcs. prunes;
- 50 g shortbread.
Method of making apple souffle with gelatin.
For this recipe, you can take ready apple puree, better homemade. You can use baby food, but nothing replaces fresh fruit - the benefits, taste and aroma are beyond competition. So, cut the middle part, cut the apples into slices.
The fastest way to bake apples is a microwave. Send the fruit for 5-6 minutes, then rub through a sieve. You can chop the baked apples in a blender first, and then pass through a sieve to get rid of the rind pieces.
Soak gelatin. Pour into a bowl, add 30-40 ml of hot water (temperature 80 degrees Celsius), stir until the grains are completely dissolved.
Smash the eggs in a bowl, carefully separate the yolks from the whites. The yolk in this recipe we do not need, you can leave it for cooking homemade mayonnaise.
Beat whites in a strong foam, when they greatly increase in volume, pour sugar powder. If you pour the powder all at once, then a cloud of sugar dust will wrap you up, so add it in small portions.
We beat the mass for about 5 minutes to obtain stable peaks.
Mix applesauce with sugar, heat to a boil, cool to 80 degrees, add gelatin dissolved in water and mix.
Unlike agar-agar, gelatin can not be boiled for a long time, it loses its gelling properties with prolonged exposure to high temperature and acid.
We combine both masses - applesauce with gelatin and proteins, whipped with powdered sugar. Gently mix to get a homogeneous mass.
Take portions or glasses. By the way, the usual forms for cupcakes are also suitable for these purposes. We spread the whipped mass in the form, put it in the fridge for 3-4 hours, and even better - all night.
We take the frozen souffle from the refrigerator, put in the center of the coffee spoon plum jam.
Cut prunes into thin strips. Shortbread cookies grind in a blender or grind with a rolling pin.
We put prunes on a souffle, cut into strips, sprinkle with crumb cookies and serve immediately to the table. Enjoy your meal.
You can leave an apple souffle with gelatin at room temperature, but not for long: after about an hour it can begin to thaw.
Apple souffle with gelatin is ready. Enjoy your meal!
